Espresso Sous Vide Infused Bourbon Recipe

More Recipes • Alcohol Infusions Recipes
Written by Jason Logsdon

Bourbon holds up wonderfully to the strong flavor of espresso and this infusion results in a rich, bold bourbon that can be used in many different cocktails. I typically use Bulleit Bourbon but any good bourbon will work. Try to find dark roast or espresso roast coffee beans. If you don't have a grinder you can crack the beans with a rolling pin or the back of a knife. If you can only find pre-ground coffee it is best to strain the infusion through a coffee filter to remove all of the grit.

For a fun variation you can also add a vanilla bean or cinnamon stick to the infusion.

Expresso infused bourbon sous vide

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the espresso infused bourbon recipe you can check out the following.
Like this recipe?
Have questions or comments about it?
Let Me Know on Facebook or in the comments below!

Espresso Infused Bourbon Recipe

  • Published: December 02, 2015
  • By Jason Logsdon
  • Prep Time: 10 Minutes
  • Total Time: 2.5 Hours
  • Cooks: 160°F (71.1°C) for 1 to 3 hours

Espresso Infused Bourbon Ingredients

For the Espresso Infused Bourbon

1/3 cup cracked or coarsely
ground coffee beans
1.5 cups bourbon

Espresso Infused Bourbon Instructions

For the Espresso Infused Bourbon

Preheat a water bath to 160°F (71.1°C).

Lightly rinse the cracked coffee beans to remove any grit.

Combine the cracked coffee beans and bourbon in a sous vide bag or Mason jar then seal and place in the water bath. Heat the infusion for 1 to 3 hours.

Prepare an ice bath with 1/2 ice and 1/2 water. Remove the bag or Mason jar from the water bath and place in the ice bath for 15 to 20 minutes. Strain the bourbon and store in a sealed container.
Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
Average Recipe Rating (click star to rate)
Thanks, your rating has been saved! Please let me know any additional thoughts in the comments!
Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
Affiliate Disclaimer: Some links on this site might be affiliate links that if used to purchased products I might receive money. I like money but I will not endorse something I don't believe in. Please feel free to directly go to any products I link to and bypass the referral link if you feel uncomfortable with me receiving funds.
placeholder image

Cookie Consent

This website uses cookies or similar technologies, to enhance your browsing experience and provide personalized recommendations. By continuing to use our website, you agree to our Privacy Policy